Slow Cooked Vegetable Beef Soup

Slow Cooked Vegetable Beef Soup

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Introduction

Slow Cooked Vegetable Beef Soup is a warm and hearty dish that is perfect for chilly days. This soup is filled with tender beef, fresh vegetables, and rich flavors, making it a comforting meal for the whole family.

Why Make This Recipe

This recipe is a great way to use inexpensive beef and vegetables. It’s easy to prepare and cooks slowly, allowing flavors to mix perfectly. It’s also a wonderful dish to make ahead, making your weeknight dinners stress-free.

How to Make Slow Cooked Vegetable Beef Soup

Ingredients:

• 1 lb beef stew meat, cut into chunks
• 2 cups carrots, diced
• 2 cups potatoes, diced
• 1 cup celery, diced
• 1 onion, chopped
• 4 cloves garlic, minced
• 6 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 cup frozen peas
• 2 tsp dried thyme
• 2 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp olive oil

Directions:

1. In a large skillet, heat olive oil over medium-high heat. Add the beef chunks and brown on all sides.
2. Transfer the browned beef to a slow cooker. Add carrots, potatoes, celery, onion, garlic, diced tomatoes, thyme, oregano, salt, and pepper.
3. Pour in the beef broth and stir to combine all the ingredients.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and the vegetables are cooked.
5. About 30 minutes before serving, stir in the frozen peas and adjust seasoning if necessary.
6. Serve hot, and enjoy your hearty soup on a chilly day!

How to Serve Slow Cooked Vegetable Beef Soup

Serve the soup hot in bowls. You can enjoy it with some crusty bread or crackers on the side for a complete meal.

How to Store Slow Cooked Vegetable Beef Soup

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Just thaw and reheat before serving.

Tips to Make Slow Cooked Vegetable Beef Soup

• Make sure to brown the beef well for better flavor.
• Feel free to add your favorite vegetables like green beans or corn.
• Taste the soup before serving and adjust the seasoning if needed.

Variation (If Any)

You can make this soup in a pressure cooker for a quicker version. Just follow the same steps, but cook under pressure for about 30 minutes.

FAQs

1. Can I use chicken instead of beef? Yes! You can use chicken breasts or thighs in place of beef for a lighter soup.
2. Is it okay to use frozen vegetables? Yes, you can add frozen vegetables, just make sure to add them in the last hour of cooking.
3. Can I make this soup spicy? Absolutely! You can add red pepper flakes or hot sauce to give it some heat.